30-Minute Apricot Chicken Risotto

Ingredients

• 3 sprigs fresh flat-leaf parsley (leaves only)
• 2 garlic (cloves)
• 100 g brown onion
• 3 sprigs fresh thyme (leaves only)
• 1 cm fresh ginger (peeled (optional))
• 40 g olive oil
• 100 g carrot (cut into pieces)
• 120 g red capsicum (deseeded and cut into pieces)
• 500 g skinless chicken thigh fillets (cut into 3 cm cubes)
• 400 g canned apricot nectar (such as Apricot Nectar Juice Carton)
• 300 g water
• 300 g Arborio rice
• 1.5 tbsp chicken stock paste
• 80 g frozen green peas
• salt (to taste)
• ground black pepper (to taste)

Steps

1. 1

   Place the parsley leaves, garlic cloves, brown onion, thyme leaves, and ginger (if using) into the Thermomix mixing bowl.

2. 2

   Chop the aromatics and then add the olive oil to the bowl.

3. 3

   Add the carrot pieces and red capsicum pieces to the bowl and sauté until softened.

4. 4

   Add the chicken thigh cubes, apricot nectar, water, Arborio rice, and chicken stock paste.

5. 5

   Set the Thermomix to cook the risotto, stirring automatically, until the rice is tender and the chicken is cooked through.

6. 6

   During the last few minutes of cooking, add the frozen green peas to the mixing bowl.

7. 7

   Season with salt and ground black pepper to taste before serving.

Notes

This recipe is specifically designed for Thermomix users (TM5, TM6, or TM7) to achieve a 30-minute total time. While the source provided a detailed ingredient list, the specific Thermomix settings (speed/temperature) were not explicitly stated in the text and should be followed according to standard Thermomix risotto methods.

Nutrition per serving

• Thermomix
• 30-minute dinner
• weeknight meal
• risotto
• chicken
• easy
• family-friendly